Smoky Glazed Ham with Red Pepper Jelly

Chef Jonathon Sawyer's secret to a successful holiday feast is doing most of his preparation ahead of time, for what he calls "easy game-day execution." He makes the sauce, which becomes a sweet-sticky glaze, as well as the spicy pepper jelly a few days in advance; then, on Christmas day, all he has to do is bake the ham. The multipurpose jelly is as good on beef and other kinds of pork as it is on ham. It's great to give as a gift, too.